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Spiced Honey Glazed Salmon on a Bed of Spiral Cut Asian Salad with Peanut Sauce
Recipe featured  in the  Intuitive Cooking and Eating Summit




  For the Glazed Salmon:

  • 2 – 8 to 10 oz. salmon fillets

  • 2 tablespoons high quality honey

  • 3 tablespoons unsalted butter

  • 2 tablespoons high quality yellow mustard

  • 1 teaspoons paprika

  • 1 teaspoon chili powder

  • 2 tablespoons fresh squeezed orange juice

  • Pinch of Himalayan sea salt


  For the Spiral Cut Asian Salad:

  • 2 large carrots, washed and peeled

  • 1 large radish

  • 1 large cucumbers, fancy peel

  • 1/2 bunch green onions, all parts thinly sliced

  • 1/4 head purple cabbage, thinly sliced/shredded

  • 2 cups bean sprouts


  For the Peanut Sauce:

  • 1 can (13.5 oz.) full fat, unsweetened coconut milk

  • 2 oz. Massaman curry paste, or to taste

  • ¾ cup plain, unsweetened natural peanut butter

  • 2 tablespoons apple cider vinegar or white vinegar (do not substitute with any other kind of vinegar)

  • ½ cup water

  • 1 bunch fresh cilantro, washed and plucked, stems discarded

  • Sesame seeds for garnish


 1. Prepare salmon. Preheat oven to 375 degrees F. Prepare baking sheet with tinfoil and set aside (you may need more   than one). Cut each fillet into two 8 oz. pieces. In a small saucepot over medium-low heat, combine butter and honey   and whisk until melted and incorporated, add spices. Remove from heat and spoon over each fillet evenly. Place glazed   salmon on the baking sheet and transfer to oven. Bake for approximately 15-20 minutes, or until glaze is golden and   bubbly and salmon flakes when pressed with a fork.

 2. While salmon is cooking, prepare peanut sauce for Asian salad. Combine coconut milk, curry paste, peanut butter,   vinegar and water in a medium heavy-bottom pot. Whisk to evenly incorporate while it warms. Bring sauce to a gentle   boil over medium-heat, whisking constantly. Let the mixture simmer for 3-5 minutes over low heat. Remove sauce   from heat and let it cool to just slightly warmer than room temperature. If the mixture is too oily or liquid-like and not   emulsifying, blend it in a food processor or blender until the desired consistency is achieved.

 3. Prepare the vegetables. Pass the carrot, radish, cucumber and apple through the spiralizer, cutting after strands reach   approximately 6 inches. Roughly chop the red cabbage into strips Toss all spiralized and chopped vegetables together   along with bean sprouts and green onion in a large bowl to evenly distribute. Add peanut sauce (just enough to lightly   coat vegetables) and toss to combine.

 4. Place salmon fillet off set on top of spiral cut salad.

 5. Garnish with cilantro and sesame seeds.

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